Una ricetta velocissima per preparare degli ottimi burger di fagioli neri
Castagnaccio cake
Ingredients 400 g of chestnut flour 40 g of whole brown sugar 30 g of raisins 30 g of pine nuts butter and breadcrumbs for the baking pan 2 sprigs of fresh rosemary extra virgin olive oil 75 ml of cold water salt Preparation Soak the raisins. Put the flour in a big
Ingredients
400 g of chestnut flour
40 g of whole brown sugar
30 g of raisins
30 g of pine nuts
butter and breadcrumbs for the baking pan
2 sprigs of fresh rosemary
extra virgin olive oil
75 ml of cold water
salt
Preparation
Soak the raisins. Put the flour in a big bowl, form a well and lay 4 spoonfuls of oil inside it. Add the sugar, a pinch of salt and slowly pour cold water.
Stir over and over again until smooth, in order not to form clumps. Butter a round baking pan and sprinkle it with bread crumbs. Pour the mixture into it. Spread the raisins (drained and well dried) on the mixture, slightly pushing them into it and add whole rosemary leaves and pine nuts. Pour little oil. Preheat the oven at 200°C and bake for about 50 minutes until it is crusty.
Varieties
Fennel seeds instead of rosemary.
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